Phase 2: Shaping & Second Rise
1. Punch & Incorporate Cheese: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Flatten it into a rough rectangle. Sprinkle about two-thirds of the grated cheese and all the herbs (if using) over the dough.
2. Fold: Fold the dough over itself like a letter (in thirds) to enclose the cheese. Gently roll or pat it out again and sprinkle with the remaining cheese. Fold again 2-3 times until the cheese is distributed in layers and pockets.
3. Divide: Divide the dough into 12 equal pieces (a kitchen scale ensures even baking).
4. Shape: Cup each piece of dough in your hand, pinching the seams together underneath to create a tight, smooth top. Place the rolls seam-side down in a generously buttered 9×13 inch baking dish or on a parchment-lined baking sheet, leaving a little space between them.
5. Second Rise: Cover the shaped rolls and let them rise again for 30-45 minutes, until puffy. Meanwhile, preheat your oven to 375°F (190°C).
Phase 3: Baking & Finishing
1. Bake: Brush the tops of the risen rolls lightly with milk or an egg wash (1 egg beaten with 1 tbsp water). Bake for 22-28 minutes, rotating the pan halfway through, until the rolls are deep golden brown on top and sound hollow when tapped.
2. Cheese Topping: About 5 minutes before the end of baking, you can quickly open the oven and sprinkle a little extra cheese on top of each roll for a cheesy crust.
3. Finish: Remove from the oven. Immediately brush the hot rolls with melted butter and sprinkle with a pinch of flaky sea salt. This adds flavor and a beautiful sheen.
4. Cool: Let the rolls cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm. The cheese will be molten at first, then set as they cool.
